Shredded Tofu Taco Meat
Ingredients
- 1 block extra firm tofu
- 3 tsp good quality taco spice mix I've been using a Barbacoa mix from Bazaar spice in KCMO
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tbsp olive oil
- 4 tbsp soy sauce
- 1 onion sliced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- ½ cup orange juice
Instructions
Prepare tofu
- Preheat oven to 400℉.
- Pat block of tofu dry with a clean dish towel. No need to press the tofu ahead of time. Shred the tofu block with a box grater and place shredded tofu in a bowl.
- Add 1 tsp each taco spice, smoked paprika and cumin to the tofu and toss until coated evenly. Add 1 tbsp olive oil and 2 tbsp soy sauce to the tofu and toss again.
- Spread tofu evenly on a baking sheet and bake for 30 minutes until deep brown and lightly crispy, tossing and re-spreading every ~10 minutes.
Prepare sauce
- Heat cast iron pan (or preferred fry pan) over medium heat and add 1 tbsp olive oil. Add onion and saute until soft and translucent, about 5-6 minutes.
- Reduce heat to low. Add garlic and saute for 1 minute. Add 2 tsp taco spice and 1 tsp each smoked paprika and cumin and roast spices in the onions and garlic for 30 seconds. Add tomato paste and continue to cook for 1-2 minutes.
- Deglaze with orange juice and 2 tbsp soy sauce. Let mixture simmer until slightly thickened, about 3-4 minutes. Remove from heat.
- Add shredded tofu to sauce and stir until well combined. Season with extra spices to taste.
